Directions
Step 1
Make the chickpea purée: To a medium pot, add the chickpeas, carrot, celery, and onion and sufficient water to cowl by 2 inches. Flip the warmth to excessive to convey to a boil, then flip right down to simmer till the chickpeas are very delicate, about 2 hours.
Step 2
In the meantime, make the octopus ragù: To a big pot over medium warmth, add the oil, carrot, celery, and onion and prepare dinner, stirring ceaselessly, till the greens are tender, about 5 minutes. Stir within the octopus, tomatoes, and fish inventory, flip the warmth to simmer, cowl, and prepare dinner till the octopus is tender, about 1 hour.
Step 3
Switch the chickpeas together with their cooking liquid to a meals processor. Add the oil and pulse till easy. Season to style with salt.
Step 4
Make the pasta: Carry a big pot of generously salted water to a boil. Cook dinner the orecchiette, stirring sometimes, till al dente, 8–10 minutes. Pressure the pasta, then switch to the pot of ragù. Stir to coat and take away from the warmth.
Step 5
Divide the chickpea purée evenly amongst 4–6 pasta bowls, prime with the orecchiette, and serve heat.
